Chocolate and Whipped Caramel Slab Cake
, Serves 8
A 9x13 chocolate slab cake layered with chilled whipped salted caramel and a rich buttery ganache.
| prepPreheat oven to 340°F / 170°C (150°C fan) | ||||||
| prepGrease a 9x13 in / 23x33 cm pan; line base and sides with parchment, secured with binder clips | ||||||
| prepMake caramel first and chill at least 4 hrs before whipping | ||||||
| 150 g caster (superfine) sugar | Caramelise sugar, add butter & salt | Pour in warm cream; chill 4 hrs | Whip chilled caramel to soft peaks | Cut cake in 3; layer ganache & caramel | Coat top & sides with ganache; set | |
| 200 ml + 1 tbsp whipping (heavy) cream, warmed | ||||||
| 15 g unsalted butter | ||||||
| 1 pinch flaked sea salt | ||||||
| 230 g dark chocolate (60-70%), finely chopped | Melt chocolate; stir in cream, syrup | Blend in butter; set until spreadable | ||||
| 180 ml whipping (heavy) cream | ||||||
| 2 tbsp golden syrup or honey | ||||||
| 185 g / 1 2/3 sticks unsalted butter, diced, room temperature | ||||||
| 45 g unsalted butter, diced | Melt butter & chocolate over water | Stir in coffee, buttermilk & egg | Whisk wet into dry; pour into pan | Bake 340°F / 170°C, 18-20 min | ||
| 50 g dark chocolate (65-75%), finely chopped | ||||||
| 100 ml + 1 tbsp hot black coffee | ||||||
| 100 ml + 1 tbsp buttermilk | ||||||
| 1 large egg | ||||||
| 80 g plain (all-purpose) flour | Whisk dry ingredients together | |||||
| 50 g / scant 1/2 cup wholemeal rye flour or plain flour | ||||||
| 1/2 tsp baking powder | ||||||
| 1 tsp bicarbonate of soda (baking soda) | ||||||
| 1/4 tsp fine sea salt | ||||||
| 125 g + 1 tbsp light brown sugar, packed | ||||||
| 25 g dutched cocoa powder | ||||||
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